Saturday, March 7, 2015
Ingredients
9 quail (1 ½ quail per serving)
8 juniper berries marinated 2 to 3 hours
in ¼ cups (375 ml) chicken stock
Quail stuffing
2 tbsp (30 ml) butter
2 green onions, finely chopped
livers and hearts of quail, diced
1 ½ cups (375 ml) wild rice, cooked
1 large red apple, cored and diced
3 tbsp (45 ml) cream
1 egg yolk
salt and pepper to taste
pinch lemon thyme
MIREPOIX
2 tbsp (30 ml)
9 quail (1 ½ quail per serving)
8 juniper berries marinated 2 to 3 hours
in ¼ cups (375 ml) chicken stock
Quail stuffing
2 tbsp (30 ml) butter
2 green onions, finely chopped
livers and hearts of quail, diced
1 ½ cups (375 ml) wild rice, cooked
1 large red apple, cored and diced
3 tbsp (45 ml) cream
1 egg yolk
salt and pepper to taste
pinch lemon thyme
MIREPOIX
2 tbsp (30 ml)
